Warm half the olive oil in a skillet. Add the breadcrumbs and the nuts, and cook for about ten minutes over medium heat, stirring as necessary to prevent sticking. In a separate pan, sauté the onions in the remaining oil. When they are soft, add the remaining ingredients. Cook for a further five minutes.Arrange the two mixtures in layers in an oiled oven-proof dish, starting and ending with a layer of the breadcrumbs. Cook for 30 minutes at 190C.

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.

Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.

Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.

Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat. After 10 minutes, add the tomatoes. Continue to add the stock at intervals and cook as before, for a further 8-10 minutes, until the liquid has been absorbed and the tomatoes and rice are tender but still firm (al dente). Reserve the last ladle of stock.

Using wide aluminum foil, make your bag by placing two pieces on top of each other (about as big as two shoeboxes in length), folding three sides in and leaving one side open. Mix everything together in a bowl, including the chicken. Place in your bag, with all the wine, making sure you do not pierce the foil. Close up the final edge, making sure it is tightly sealed and secure on the sides, and slide it onto a roasting pan. Place the pan on a high heat for one minute to get the heat going, and then bake in the middle of a 425-degree oven for 25 minutes.